Super Bowl recipe: Denver Post Pork Green Chile

Now that the Broncos have made it to the Super Bowl, I'm getting lots of calls from other food editors wondering about Denver's iconic foods. “Do you have Denver omelets there?” asked one writer.

In fact, dining critic Bill Porter told me he heard someone ordering that very dish this morning at the Delectable Egg in honor of the Broncos' win. Sure, we have Denver omelets in Denver, but my first response is always green chile. We don't go for the “Christmas” treatment of green and red chile you find in New Mexico, we just stick with green, usually studded with pork. If you have roasted chiles from harvest time in your freezer, so much the better, but canned will do.

If you really want to make an all-Colorado meal for Super Bowl Sunday, have a Denver omelet for breakfast, then serve this green chile along with bison burgers (or sliders) with a variety of Colorado microbrews, and peach pie from those Western Slope peaches you froze or canned this summer. You did plan ahead for the Broncos Super Bowl appearance, didn't you?

I can't help you with the peaches, but here's Helen's famous green chile recipe.

DENVER POST PORK GREEN CHILE

This recipe from the late Denver Post food editor Helen Dollaghan is one of the most-requested from The Denver Post archives.

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